Superbowl Sliders!

Ever since the beautiful and amazing Lacey Blodgett came up with these sliders, the family has been in love, love, love with the idea of ready-made little sandwiches.

Today we're going to look at Buffalo Chicken Wing sliders and Philly Cheese Steak sliders. The Philly Cheese Steak sliders can be layered with cooked peppers and onions, grilled mushrooms, etc. Whatever you'd like to layer in.

And if you love Hawaiian Rolls... Well, this is the perfect go-to, grab it meal!

First, you're going to cook the meat. We simmered the boneless, skinless chicken breasts, then forked it into shredded pieces once cooked and drained. Dredge shredded chicken with Red Hot Sauce, just enough to coat it all.

For the steak we used boneless sirloin. Lacey cut it into small strips and then grilled it on the stove in a frying pan with a smattering of olive oil. Don't overcook the beef. Get it "Mostly" done... It stays more tender that way.

1 12 or 16 pack Hawaiian Rolls
1/2 cup melted butter (if desired)
12 or 16 slices of cheese
1 1/4  pound (or a little more) cooked steak or chicken
Red hot sauce
Blue cheese dressing
Cooked peppers and onions or mushrooms or all three!

The Red Hot sauce and the blue cheese dressing are for the Buffalo Chicken Wing sliders... the cooked peppers and onions are for the Philly Cheesesteak sliders. These handy sandwich trays can be made ahead and then heated at game time... or any time!

Slice a full pack of Hawaiian rolls in half, crosswise, so you have tops and bottoms. They should stay connected.

Lay out a full 12 count pack of Hawaiian rolls in a 7 x 12" pan. (If using a 16 pack, use a 13 X 9" pan)

Layer rolls with cheese:

Then meat:

Blue cheese dressing:

Then cheese again!

Followed by the top half of the buns.

Now some folks like to pour 1/2 cup melted butter (or seasoned butter) over the top. Let sit 10 minutes, cover with foil and bake at 350 degrees for 20 minutes or so (until heated through and cheese is melted.)  This is a picture featuring the Philly Cheesesteak variety.... Same procedure, only you layer cheese, steak (seasoned with garlic, cajun, salt) cooked peppers and onions and more cheese... top with upper parts of rolls, cover with aluminum foil and bake!

These pull-apart sandwiches were amazing... We skipped the 1/2 cup of butter step and all but two were fine... two in the back got a little dark on the bottom, with no butter, but these were two trays full of delicious snacking, let me tell you! We did salad on the side, great football/Sunday food.

And of course when you have six cute kids overnight, they all wake up ready to start the day with some fun... Stealth baby/toddler attempted to destroy Grandpa's puzzle but left incriminating evidence behind!!!

 So the big boys, Logan and Eli tried to put things back together...

They were rewarded with homemade peanut butter cookies...

And then the big guys (8 and 6) decided to check out Grandpa's penny jars...

Sorting by dates...

Newer pennies are shinier!

And then, learning how to wash really cruddy coppers with salt and lemon juice:

Two little boys thought it was way cool to make the old, grayed pennies shine again! The oldest one they found that day was a 1916 penny.... and a couple of war-era steel pennies.

Who said we don't know how to have fun down on the farm??? :)

Multi-published, bestselling author Ruth Logan Herne loves writing sweet books and teaching sweet kids how cool the world around them really is. She lives on a farm in upstate New York where she is surrounded by deer, possum, coyotes, black bears, snakes, foxes and a yard full of tree fogs, spring and summer! You can find her on facebook, on Twitter @ruthloganherne or her website ruthloganherne.com

Here's a look at her latest book, an amazingly wonderful, heart-grabbing Western you can find here at Amazon: